How should raw meat be stored in a refrigerator to avoid cross-contamination?

Raw meat should always be stored on the bottom shelf of the refrigerator, away from ready-to-eat foods, to prevent cross-contamination. When raw meat is placed on higher shelves, there is a risk that juices from the meat can drip onto other foods, particularly items that do not require cooking before consumption, such as fruits, vegetables, and cooked meals. This can lead to the spread of harmful bacteria like Salmonella or E. coli, which can cause foodborne illnesses.

Storing raw meat on the bottom shelf minimizes the chance of any drippage affecting other foods. Additionally, keeping raw meat away from ready-to-eat foods helps ensure that food safety measures are upheld, and prepares the kitchen for safe handling and cooking practices. While using an airtight container can help contain any juices and odors, the primary focus for preventing cross-contamination remains on the placement of raw meat within the refrigerator.